RE: Favorite Squash Recipes: Butternut Squash Soup

[Guest guest]

This recipe is different than most squash soup recipes. I don't

usually like squash soup as most contain nutmeg or curry powder, and

I don't like either one. This one is for garlic lovers!

 

Butternut Squash Soup

 

1 ear of corn (or about 1 cup frozen corn)

1 large (or 2 small) butternut squash

1 large container of veggie broth (about 1 qt.)

1 small eggplant

1/3 head of minced garlic, put thru press

1/3 cup olive oil

1 1/2 tbsp chili powder

1 tbsp ground black pepper

1 tsp basil

2 tbsp garlic powder (to taste)

2 tbsp salt (to taste)

A little sugar if needed (to taste)

 

Cut squash in half, remove seeds, bake @ 400 until soft. Let cool.

Cut eggplant into slices and process in food processor until texture

is coarse (do not over-process).

Put pressed garlic in small pan with olive oil, and cook slighty so

that garlic is infused into the oil. Do not overcook or brown garlic!

Put half of broth in large pot. Add eggplant.

Process corn in food processor until somewhat chopped. Add to pot.

Scoop squash out of squash skins and process in small batches in

food processor until smooth. Add a little of the garlic-infused

olive oil to each batch. You can also add a little broth to each

batch to make it easier to puree. Add processed squash to pot.

Cook on medium for about an hour, keeping close watch. Add more

broth as needed if soup seems too thick.

Add the other seasonings as the soup cooks.